Description
This quick Cuban black beans recipe uses canned beans as a shortcut, but they’re full of big flavor! This simple spin on the classic comes from our friend with Cuban heritage, based on his family recipe. Here’s how to make Cuban black beans at home.
Ingredients
Scale
- 1 1/2 cups minced sweet yellow onion (about 1 large onion)
- 1/2 green bell pepper
- 6 garlic cloves
- 1/4 jalapeño pepper
- 2 tablespoons salted butter (substitute additional olive oil for vegan)
- 1 tablespoon olive oil
- 2 15-ounce cans black beans (or 3 cups cooked or Instant Pot black beans)
- 1 teaspoon cumin
- 2 teaspoons oregano
- 1 1/4 teaspoons kosher salt
- Fresh cilantro, for a garnish
- 1 cup dry white or brown long grain rice, to serve*
Instructions
- Start the rice, according to the package instructions or use our Instant Pot Rice method or How to Cook Rice on the Stove.
- Mince the onion and mince the pepper (chop them into a small dice). Mince the garlic.
- Remove the ribs and seeds from the jalapeño pepper and mince it.
- Use a strainer to drain the black beans over a glass measuring cup, reserving the can liquid. (No need to rinse.)
- In a large skillet, heat the butter and olive oil over medium high heat. Once melted, add the onion, bell pepper, jalapeño pepper, and garlic. Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned. Add the beans, cumin, oregano, and kosher salt and stir to combine. Add 1/2 cup of the liquid from the black beans. Simmer 15 minutes until beans are tender.
- Chop the cilantro for the garnish. Serve the black beans warm with rice and garnish with chopped cilantro. Store leftover beans refrigerated for up to 4 days.
Notes
*Note: The garnish we used was not traditional but added a little color: we diced a tomato and mixed it with some kosher salt and chopped cilantro.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cuban Inspired
